Kettle & Fire Coq au Vin

Chicken braised in red wine and aromatics with Kettle & Fire Chicken Broth. Deep, rustic, and built for cold nights.

Why You'll Love Kettle & Fire Coq au Vin

It's a French classic that balances richness with aromatics. The broth deepens the sauce while the wine adds complexity. Each bite is warming and layered.

Tips and Tricks

• Choose a dry red wine you'd happily drink.
• Brown chicken well for flavor.
• Simmer slowly - patience builds depth.

Variations

• Swap chicken for duck legs.
• Add a splash of Cognac before braising.
• Use pancetta instead of bacon.

Substitutions

• Kettle & Fire Chicken Broth → Kettle & Fire Low-Sodium Chicken Broth.
• Red wine → white wine for a lighter version (Coq au Vin Blanc).
• Pearl onions → shallots.

Best served with

• Mashed potatoes
• Buttered noodles
• A glass of Burgundy

How to Store Leftovers

Store covered in the fridge up to 3 days. Reheat gently on the stove. Freezes well up to 2 months.

Kettle & Fire Coq au Vin

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Chicken braised in red wine and aromatics with Kettle & Fire Chicken Broth. Deep, rustic, and built for cold nights.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Classic, French

Calories: 2305

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 whole chicken about 4 lbs, cut into 8 pieces
• 4 oz slab bacon or lardons
• 2 tablespoon olive oil
• 1 yellow onion diced
• 2 carrots diced
• 2 garlic cloves minced
• 2 tablespoon tomato paste
• 2 tablespoon all-purpose flour
• 2 cups red wine Burgundy or Pinot Noir
• 2 cups Kettle & Fire Chicken Broth
• 1 bay leaf
• 4 sprigs thyme
• 8 oz pearl onions peeled
• 8 oz mushrooms quartered
• Sea salt to taste
• Black pepper to taste
• Fresh parsley chopped (for garnish)

Equipment

• Dutch oven
• Mixing Bowls
• Tongs
• Wooden Spoon
• Chefs knife

Method

 

Prepare the Chicken

1. Season chicken pieces with salt and pepper.
2. In a Dutch oven, cook bacon over medium heat with beef tallow until crisp. Remove with a slotted spoon.
3. Brown chicken in the rendered fat, working in batches, until slightly golden. Set aside.

Build the Base

1. Add onion, celery, carrots garlic and to the pot lightly season with salt. Cook until softened, 2 minutes.
2. Stir in tomato paste; cook 2 minutes.
3. Sprinkle flour and stir to coat vegetables. Cook 1 minute.

Deglaze and Braise

1. Pour in red wine, scraping up browned bits. Reduce by half.
2. Add Kettle & Fire Chicken Broth, bay leaf, and thyme. Return chicken and bacon to the pot.
3. Bring to a simmer. Cover and transfer to a 325°F oven for 1 ½ hours, removing the breast after cooking for 30 minutes

Finish the Dish

1. In the last 30 minutes, stir in pearl onions and mushrooms.
2. Cook uncovered until sauce is glossy and slightly reduced.

Nutrition

Calories: 2305kcalCarbohydrates: 72gProtein: 157gFat: 145gSaturated Fat: 37gPolyunsaturated Fat: 28gMonounsaturated Fat: 68gTrans Fat: 1gCholesterol: 571mgSodium: 936mgPotassium: 3619mgFiber: 14gSugar: 29gVitamin A: 22139IUVitamin C: 67mgCalcium: 279mgIron: 14mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in the sauce over low heat so the chicken stays moist.

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